A classic Haitian staple, these green plantains are boiled until tender and served alongside eggs, sauces, or meats. High in fiber and starch, they are common in both breakfast and dinner.

Molasses cookie made with cinnamon, ginger, and rich cane syrup, sweet and spicy.

A unique Haitian specialty, these goat meatballs are rich in flavor and protein, offering a rustic twist on the traditional boulet.

Rice and wheat grains cooked with black beans, seasoned with traditional Haitian spices.

White rice mixed with whole corn kernels, giving a rustic taste and enhanced texture.

A nourishing Haitian dish made by cooking rice with chopped okra, epis, and sometimes coconut milk. The okra adds a unique texture and earthy flavor. It’s often enjoyed with meat sauce or legumes.

Plain white rice, typically cooked with a bit of oil and salt, served as a versatile base in many Haitian meals.

Rice with butter beans, offering a soft texture and mildly sweet flavor, often eaten with sauces.

A traditional Haitian dish where rice is simmered with dried pigeon peas in a seasoned broth. It’s a rustic, hearty variation of the classic rice and peas, often paired with meat sauce or fried plantains.

A hearty and traditional Haitian dish made by simmering rice and green pigeon peas in a seasoned broth of garlic, thyme, scallions, and epis. Often enriched with coconut milk, it is commonly served with meat sauce, salad, or fried sides.

A hearty and flavorful staple made by simmering rice and black beans together in a seasoned broth of garlic, scallions, thyme, and epis. Often cooked with coconut milk for extra richness, it's traditionally served with meat sauce and salads.

Fudge-like Haitian dessert made with layers of sweet condensed milk, vanilla, and cocoa.

Haitian-style spaghetti prepared with seasoned beef, chicken or turkey in tomato-based sauce. Very popular.

Simple Haitian-style spaghetti served with boiled eggs. A filling and easy-to-make meal for breakfast or supper.

Large fish (e.g. snapper) marinated in epis and citrus, fried until crisp.

A tropical and tangy juice made from fresh passion fruit, served chilled and naturally sweet.

A thick, fragrant juice made from fresh soursop pulp, known for its calming and immune-boosting properties.

A creamy Haitian beverage made from blended soursop and milk, sweetened and chilled to perfection.

Tender marinated pork chunks (griot), perfectly fried until crispy on the outside and juicy inside. Served with fried plantains, choice of rice (white, diri kole, or diri ak sòs pwa), spicy pikliz, savory gravy, and fresh leaf salad.

Marinated turkey pieces, deep-fried until golden and crispy, yet tender inside. Served with choice of rice (white, diri kole, or diri ak sòs pwa), fried plantains, pikliz, savory gravy, and fresh green salad.

Boiled ripe breadfruit with creamy texture and subtle sweetness, served often with sauces or fried accompaniments.

A nutrient-rich stew made with lalo (jute leaves), eggplant, and chayote, ideal for a plant-based Haitian breakfast or supper.

Savory Haitian fritters made from seasoned batter, sometimes with fish or chicken.

Boiled cornmeal, often served with beans, avocado, eggs or fish, as a filling breakfast or supper.

Haitian cornmeal cooked with leafy greens like spinach or callaloo, for a fiber-rich, earthy meal.

A beloved Haitian dessert made with mashed sweet potatoes, coconut milk, spices, and brown sugar. This baked pudding is rich, moist, and naturally sweet with hints of cinnamon and ginger.

A crispy fried Haitian pastry filled with shredded seasoned vegetables. Fillin options: Chopped boiled Eggs, Chicken, Beef, Goat, dried Herring

A bold and refreshing Jamaican ginger beverage, famous for its fiery spice and natural ginger bite. Traditionally non-alcoholic but strong, it may be sweetened with cane sugar and served chilled or over ice.

A Haitian delicacy, conch is cooked slowly in epis, garlic, peppers, and tomato paste to produce a bold, savory sauce.

Also known as pigeon peas sauce, this dish is seasoned with fresh herbs and traditionally served with rice.

Pumpkin soup with chunks of beef, infused with Haitian herbs and thickened with pasta.

Goat meat marinated and fried until crispy—rich and flavorful Haitian special.